Bruschetta with sun-dried tomatoes and olive tapenade
2 servings
10 minutes
Bruschetta with sun-dried tomatoes and olive tapenade is an exquisite appetizer that embodies the spirit of Mediterranean cuisine. Its roots trace back to Italy, where bruschetta traditionally served as a simple yet aromatic way to enjoy fresh ingredients. Crispy ciabatta bread toasted to a golden crust becomes the perfect base for a savory tapenade made from olives and capers, infused with garlic and basil aromas. Tender slices of mozzarella pair with juicy cherry tomatoes, creating a harmonious balance of flavors—salty, sweet, and spicy all at once. This bruschetta is ideal for an aperitif or light dinner accompanied by a glass of white wine. It transports you to the sunny terraces of Italy, where fresh produce and simplicity in preparation make every dish a true culinary masterpiece.
1
Toast 4 slices of ciabatta about 1 cm thick in a dry pan until golden brown.
- Ciabatta: to taste
2
Drizzle 2 pieces with olive oil - one teaspoon each. Add sliced mozzarella and halved cherry tomatoes. Season with salt to taste and sprinkle with basil.
- Olive oil: 3 tablespoons
- Mozzarella cheese: 50 g
- Salt: to taste
- Basil: 1 stem
3
Spread the remaining slices of bread with tapenade.
- Sun-dried tomatoes: 5 piece
- Green olives: 100 g
- Capers: 2 tablespoons
4
For tapenade, press the garlic through a press. Mash the olives and capers into a paste: it's convenient to do this with the same garlic press, resulting in a uniform mixture.
- Garlic: 2 cloves
5
Chop the basil (10 leaves) finely and add it to the pasta. Add 2 tablespoons of oil and salt if needed. However, capers usually provide the necessary saltiness.
- Olive oil: 3 tablespoons
- Basil: 1 stem
- Salt: to taste
